Blueberry Pancakes - Father's Day

It's father's day and the dad in this house loves blueberry pancakes. So first thing this morning I searched my go to cooking site, Cooks Illustrated. Here they are!

Blueberry Pancakes

1 TBSP lemon juice

2 cups milk

2 cups all purpose flour

2 TBSP sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp table salt

1 large egg

3 TBSP unsalted butter - melted and cooled

2 tsp vegetable oil

1 cup fresh blueberries

1. Whisk together lemon juice and milk in large measuring cup; set aside to thicken while preparing other ingredients. Whisk flour, sugar, baking powder, baking soda, and salt in medium bowl to combine.

2. Whisk egg and melted butter into milk until combined. Make well in center of dry ingredients in bowl, pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.

3. Heat 12 inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly. Pour 1/4 cup batter onto 3 spots on skillet; sprinkle 1 TBSP blueberries over each pancake. Cook pancakes until large bubbles begin to apper, 1 1/2 to 2 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary.

Source: Cooks Illustrated

Avocado Corn Salsa

This dip came from my church cookbook, Inspired Cooking. A friend of mine made a similar dip for her daughters birthday party and I had to search for one just like it. This has been in the cookbook the whole time right under one of my other favorite dips, Vulture Dip. I can't believe I haven't tried it before.

Avocado Corn Salsa

2 1/2 cups frozen corn, thawed

1/4 cup chopped red onion

1/4 cup chopped red, yellow or orange pepper

1 medium tomato, seeded and chopped

3 avocados, chopped

1/4 cup chopped fresh cilantro

2 TBSP white wine vinegar

1/2 tsp salt

Juice of 1 lime

Combine all ingredients in serving bowl. Cover and chill. Serve with tortilla chips

Lemon Crinkles

I stumbled upon this recipe when I was volunteering at the Ronald McDonald House Charlotte. During my shift a cookie crew came in and baked these cookies. Normally I am all about chocolate in a cookie. If it doesn't have chocolate chips, i usually skip it! These smelled so good I had to try one and boy am I glad I did. If you volunteer to be a cookie crew you are asked to leave the recipe so people with food allergies are aware of the ingredients. Well... I copied the recipe they left behind and went home to make them. The recipe below is doubled from the one I copied. They turned out perfect!

Lemon Crinkles

1 cup shortening (Crisco)

2 cups brown sugar

2 eggs

2 TBSP lemon zest

3 cups flour

1 tsp baking soda

1 tsp cream of tarter

1/2 tsp salt

1/2 tsp ginger

Cream shortening and sugar. Add eggs and lemon zest. Combine flour, soda, tarter, salt and ginger. Add to sugar mixture until just combined. DO NOT OVER MIX. Shape into balls and roll in sugar. Bake 10 to 12 minutes at 350 degrees.

Cinco De Mayo

Just a few recipes to celebrate:

Chicken Enchiladas

Pronto Refried Beans

Guacamole

Creamy Taco Mac

Taco Soup

Vulture Dip

Key Lime Bars

Pronto Refried Beans

These are quick and tasty. Perfect side for any mexican meal, or just serve them with chips!

Pronto Refried Beans

1 (14 1/2 oz) can diced mexican style tomatoes, undrained

1 (31 oz) can refried beans

1 tsp chili powder

1/2 tsp cumin

1 cup cheese - Queso Fresco or Shredded Cheddar.. whatever you have

Garnish: Cilantro sprig

Stir together and place in lightly greased 2 quart baking dish. Top with cheese. Bake at 350 degrees for 25 minutes. Let stand 5 minutes before serving. Garnish with cilantro sprig.

Source: Southern Living

Snickerdoodle Muffins

Wow are these things yummy! They were featured on Tasty Kitchen! I found that I overfilled the muffin cups and had dough leftover. Next time I will try to make 18 muffins. The are worth the time to make!

Snickerdoodle Muffins

1 cup butter, softened

1 cup sugar

2 eggs

2 tsp vanilla

2 1/4 cup flour

3/4 tsp baking powder

3/4 tsp baking soda

3/4 tsp cream of tartar

1/2 tsp salt

1 cup sour cream

1/4 cup buttermilk

For Topping

2/3 cup sugar

2 TBSP cinnamon

Preheat oven to 350. Prepare pan with muffin liners.

Cream butter and sugar until fluffy. Add eggs and vanilla.

In separate bowl combine dry ingredients. Add half of dry ingredients to the creamed mixture and combine. Add the sour cream & buttermilk and mix. Add the remaining dry ingredients and mix until smooth.

In separate bowl combine sugar & cinnamon together for the topping. Use a scooper and plop a scoop of batter into the topping bowl. Gently roll the batter in the cinnamon sugar. Place the ball into the muffin liner.

When all the batter is all used, sprinkle the remaining topping mixture on the muffin tops.

Bake for 15 - 18 minutes.

Source: Tasty Kitchen

Ground Beef, Mushroom & Bacon Stroganoff

This was posted on Mel's Kitchen Cafe blog. It is yummy! I choose to serve it over rice instead of noodles. Easy weeknight dinner.

1 tsp olive oil

6 oz turkey bacon

8 oz sliced mushrooms

1/4 tsp salt

1 1/2 pounds lean ground beef

1 medium chopped onion

2 cloves garlic, minced

1/2 tsp salt

1/2 tsp pepper

1/4 cup flour

2 TBSP tomato paste

1 cup beef broth

1 TBSP worcestershire sauce

1/2 tsp paprika

1 cup sour cream

1/4 cup chopped fresh parsley or 1 tbsp dried

Cook egg noodles or rice for serving.

In a 12 inch nonstick skillet, heat olive oil and saute diced bacon over medium heat until crispy. Transfer bacon to a paper towel lined plate and set aside, leaving any grease/oil in the pan. Add sliced mushrooms to the skillet and cook, stirring occasionally, for about one minute. Add salt. Continue cooking until the mushrooms are softened and have given up most of their juices. Transfer them to the same plate with the bacon.

In same pan brown beef with onion, garlic, salt and pepper. Cook until meat is no longer pink and drain grease.

Stir in flour and tomato paste to the meat mixture and mix to combine well. Cook over medium heat, stirring often, for 1 minute. Add the beef broth and bring the mixture to a simmer, whisking to combine all the ingredients. simmer vigorously for 3-5 minutes until the mixture is slightly reduced and thickened. Stir in the Worcestershire sauce and paprika. Cook until flavors blend, about 5 minutes on medium. Add mushrooms and bacon back to pan. Remove from heat and stir in sour cream. Mix well. Serve as desired (rice or noodles).